Laura Mariano
Air Fryer Jacket Potato with Pesto Egg is a creative and easy dish that combines the crispy goodness of a baked potato with the rich flavors of pesto and a perfectly cooked egg. Here’s how to make it:
Air Fryer Jacket Potato with Pesto Egg
Ingredients:
- 1 large potato (Russet or baking potato)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 egg
- 1-2 tablespoons pesto (store-bought or homemade)
- Grated Parmesan cheese (optional)
- Fresh herbs for garnish (optional)
Instructions:
- Prepare the Potato:
- Scrub the potato thoroughly and pat it dry. Use a fork to prick the potato a few times.
- Rub the potato with olive oil, and season it generously with salt and pepper.
- Air Fry the Potato:
- Preheat your air fryer to 390°F (200°C).
- Place the potato in the air fryer basket and cook for 35-45 minutes, depending on the size of the potato, until the skin is crispy and the inside is soft. Flip the potato halfway through cooking.
- Prepare the Egg:
- Once the potato is cooked, remove it from the air fryer and carefully slice it open lengthwise.
- Scoop out a small portion of the potato from the center, creating a well for the egg.
- Crack the egg into the well of the potato.
- Air Fry the Egg and Potato:
- Return the potato with the egg into the air fryer. Cook at 350°F (175°C) for about 6-8 minutes, or until the egg whites are set but the yolk remains slightly runny (adjust timing depending on how you like your egg).
- Add Pesto:
- Once the egg is cooked to your liking, remove the potato from the air fryer and spoon the pesto over the top.
- Garnish and Serve:
- Optionally, sprinkle some grated Parmesan cheese and garnish with fresh herbs like basil or parsley.
- Serve:
- Serve the air fryer jacket potato with pesto egg as a quick, delicious meal or snack.
Enjoy!
This dish offers a delightful combination of crispy potato skin, creamy egg, and the bright flavors of pesto, perfect for breakfast, brunch, or a light meal.
